Understanding food principle and preparation- study guide questions - Essay Example

Gelatinization denotes the process of breaking intermolecular bonds in a molecule to allow its hydrogen binding sites to form more hydrogen bonds with water molecules. The main factors that influence gelatinization are the amount of water used, the temperature of the water and the amount of the gelatin. When hot water is added directly to starch, their intermolecular hydrogen bonds are broken. As a result, new hydrogen bonds are formed between the individual molecules and water molecules thereby resulting into lumping.

The fresh egg is spheroid with one of the edges slightly larger than the other. It has a cylindrical symmetry along the horizontal axis. The shell is thin and hard. When the egg deteriorates, the shell becomes thinner and slightly less firm. The formation of the gray-green discoloration in a cooked egg is due to the formation of ferrous sulfide at the point where the yolk and the egg white meet. It can be avoided by keeping the eggs in a single layer in the frying